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INSTRUCTIONS
- Preheat the oven to 375F.
- Grease an 8×11 inch baking pan with butter. Tip over the container with shredded zucchini, and strain excess liquid. Add the egg and egg white, and use a cheese grater to grate about 1 tbs of Parmesan into the zucchini mix. Combine the mixture and season with salt and pepper.
- Pour the mixture into the baking pan and spread it out evenly. Sprinkle with the breadcrumbs, and grate Parmesan cheese on top. When done, use a rubber spatula to gently press in the mixture, so that the bread crumbs absorb the liquid.
- Cover the baking pan with aluminum foil, and bake for 25 minutes, or until puffed up and bubbly. Uncover, and bake for a further 10-15 minutes, or until golden. Serve immediately.
